Rhubarb and Fig Jam from The Complete Book of Home Preserving by Mary Norwak
Wash the rhubarb and cut into chunks. Cut the figs into small pieces. Mix the fruit, sugar and lemon juice in a bowl and leave to stand for 24 hours. Put into a pan and bring to the boil. Boil rapi...
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Ingredients
- 8 oz/225g dried figs
- 2lb/1 kg sugar
- 2lb/1 kg rhubarb
- Juice of 1 lemon
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